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Savet: Jedite hladan krompir
Krompir spada u toksiÄnu grupu namirnica, koje nakon zagrevanja gube svoja nutritivna svojstva, a nedavna istraživanja su pokazala da je krompir najzdraviji kada je ohlaÄen, jer u tom stanju poveÄava se otporni nivo skroba koji ima probiotsko dejstvo. http://dlvr.it/7LdPFl
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Savet: Ne podgrevajte meso, ribu i Ŕkoljke
Meso zagrevanjem postaje potpuno strana namirnica, jer se kompletno menja slika proteina u njemu. Oni viÅ”e nemaju ulogu hranljivih sastojaka, veÄ postaju otrovni. Navode se kuvana i dimljena riba, sirove i termiÄki obraÄene Å”koljke. http://dlvr.it/7L3glz
Savet: PeÄurke podgrevajte na temperaturi od 70 stepeni
PeÄurke se zbog svojih proteina lako menjaju i postaju Å”tetne, pa se savetuje da se blago zagrevaju, na vatri do 70 stepeni. http://dlvr.it/7KZbcX
Savet: Posle podgrevanja žitarice ne gube nutritivne vrednosti
Žitarice, podgrevanjem, najmanje gube na nutritivnim vrednostima i njihov sastav ostaje relativno nepromenjen. Tu spadaju jeÄam, pirinaÄ i ovas. http://dlvr.it/7K3nb6
